Smoked Oysters with Garlic-Parmesan Crumbs
Fresh oysters topped with a buttery garlic-parmesan crumb mixture and gently smoked until the topping turns golden and fragrant. The result is briny, smoky oysters with rich, savory crunch in every bite.
Servings 2 dozen oysters
Equipment
- smoker or grill
- oyster knife
- small mixing bowl
- spoon
Ingredients
- 24 fresh oysters, shucked on the half shell
- 4 tbsp. butter, melted
- 2 cloves garlic, finely minced
- 1/3 cup fresh breadcrumbs or panko
- 1/4 cup grated Parmesan cheese
- Pinch cayenne pepper
- 2 tbsp. chopped green onions
- Optional: squeeze of lemon for serving
Instructions
- Preheat your smoker or grill for low indirect heat (about 225–250°F). Mild woods like apple, cherry, or pecan work well without overpowering the oysters.
- Make the topping. In a small bowl, combine melted butter, minced garlic, breadcrumbs, Parmesan, and cayenne. Mix until the crumbs are evenly coated and slightly damp.
- Top the oysters. Arrange the oysters on the half shell on a grill rack or a tray of rock salt to stabilize them. Spoon about 1 tsp. of the crumb mixture onto each oyster.
- Smoke. Place the oysters in the smoker and cook for 12-18 minutes, until the oysters are just cooked through, the topping turns golden, and the butter is bubbling around the edges.
- Finish. Sprinkle with chopped green onions and fresh squeezed lemon just before serving.